To make the biscuit, place the pecans, dates, salt, vanilla and cacao in a food processor and blend until the mixture has a dough-like consistency.
Roll the mixture into a large ball and place it on a cutting board. Using a rolling pin, flatten it out to about 5 mm (¼ inch) thick.
Cut out eight circle shapes, using an 8 cm (3¼ inch) cookie cutter. Refrigerate for 2-3 hours, or until firm. (To speed things up,
you can freeze the cookie rounds for about 1 hour.)
Clean out the food processor.

To make the filling, drain the cashews and place in the processor. Add the remaining filling ingredients and blitz until creamy and smooth.
Spread the filling over half the chilled cookies. Top with the remaining cookie halves and sandwich them together.
The cookies will keep in an airtight container in the fridge for 7 days, or in the freezer for 6-8 weeks.

Makes 4 servings

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Nutritional Information - Per Serve

Kj

2017 kj

Calories

482 kcal

Fat

38 g

Saturated Fat

9 g

Total Carbohydrate

28 g

Total Protein

10 g

Fibre

7.5 g

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The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.